Type of dish : bars
Level of difficulty : easy
Mood : impatience
I had several lemons sitting in my fridge for quite some time. In order to make use of it, I quickly google lemon dish. The options shrunk into two dishes : lemon chiffon or lemon bars. Based on curiosity, I pick the second one.
Love the simplicity. Very quick, less steps and off course less dirty dishes… 🙂
I took the recipe here. It’s my fav website. So easy to follow, measurement in grams and they attached the video also. But didn’t know why, I forgot to cut down the amount of sugar. As expected the result is sweet, doesn’t need dusting with powdered sugar anymore.
113 grams unsalted butter, room temperature
30 grams confectioner’s sugar
130 grams all purpose flour
1/8 teaspoon salt
200 grams granulated white sugar
2 large eggs
80 ml fresh lemon juice
1 tablespoons grated lemon zest
2 tablespoons all purpose flour
Preheat oven to 180 degrees C and place the oven rack in the center of the oven.
Butter a 20 x 20 cm pan.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until creamy and smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of your prepared pan and bake for about 18 – 20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling.
In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares and dust with powdered sugar.
Silly me being so impatience, I cut the bars while they were still hot. As predicted, the filling hasn’t set so they’re not quite resemble bars. But the taste is so yummy, citrucy, and deffinetely sweet 🙂
Happy baking everyone…